Acoustic Tribology Validation Study

NCT02244476 | Completed

• 1 other identifier: NIZO 105356
• Study Type: observational
• Target: 17
• Locations: 1 country
• Sites: 1

Brief Summary

Dairy-based beverages contain fat and sugars. As both contribute to the energy intake upon consumption, food industry strives to reduce these ingredients while maintaining the taste, texture and aroma properties of the beverages. A successful reduction of fat and sugar from drinks has still proven a great challenge since consumers have less preference for the mouth feel of reformulated beverages than for the regular beverages. Mainly because instrumental measures like rheology and traditional tribology do not entirely predict the experienced mouth feel, there is an interest in alternative correlates for mouth feel aspects related to fat and sugar perception. In a recent study it was demonstrated that vibrations produced during interaction between the tongue, palate and beverages during consumption are very sensitive to the amount of fat and texturizers in the beverage. The present study aims at clarifying that relation for a larger panel of human subjects, by systematically evaluating vibration spectra during consumption of dairy beverages that differ in fat content, sugar content or pH. Secondly, the correlation of vibration spectra (acoustic tribology) with mouth feel-related sensory properties and composition of fat deposits on the tongue will be assessed.

Conditions

Mouth Feel in Relation to Food Preference and Energy Intake

Keywords

mouth feel; acoustic tribology; vibration spectrum; sensory perception

Outcome Measures

Primary Outcomes (2)

• Powers in segments of time-frequency transferred vibration data

  Spectral powers of acoustic signals (in V\^2/s) produced by tongue-palate interactions during consumption of various foods in the bands 60-300Hz and 400-2000Hz.

  between 2s and 20s after consumption of each sip

• Ratios of powers in segments of time-frequency transferred vibration data

  Ratios of spectral powers in the 400-2000Hz band over powers in the 60-300Hz band of acoustic signals produced by tongue-palate interactions during consumption of various foods (unit-free).

  2-20 seconds after consumption of each sip

Secondary Outcomes (6)

• Reported rating of product thickness

  0-2 sec after consumption of each sip

• Relative fat content in the collected tongue coating

  2-20 sec after consumption of each sip

• Reported rating of product Creaminess

  0-2 sec after consumption of each sip

• Reported rating of product Roughness

  0-2 sec after consumption of each sip

• Relative sugar content in the collected tongue coating

  2-20 seconds after bite consumption

Eligibility Criteria

• Age: 18 Years - 65 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64), Older Adult (65+)
• Sampling Method: Non-Probability Sample

Study Population

16 volunteers from the local general population

You may qualify if:

• Age 18-65 years
• Healthy set of teeth
• Ability to work with sensory descriptors for dairy products.
• Able to produce an acoustic signal that is larger than the background signal
• Voluntary participation
• Having given written informed consent
• Willing to comply with study procedures
• Willing to accept use of all encoded data, including publication, and the confidential use and storage of all data
• Willing to accept disclosure of the financial benefit of participation in the study to the authorities concerned

You may not qualify if:

• Wearing dentures
• Inability to comply with instructions for acoustic tribology
• A self-reported food allergy or sensitivity for ingredients of the test products

Sponsors & Collaborators

• NIZO Food Research: lead
• Top Institute Food and Nutrition: collaborator

Study Sites (1)

NIZO food research

Ede, 6718 ZB, Netherlands

Location

Biospecimen

Retention: SAMPLES WITH DNA

tongue scrapings

Study Officials

• Harold Bult, PhD

  NIZO Food Research

  PRINCIPAL INVESTIGATOR

Study Design

• Study Type: observational
• Observational Model: OTHER
• Time Perspective: OTHER
• Sponsor Type: OTHER
• Responsible Party: SPONSOR

Study Record Dates

• First Submitted: September 8, 2014
• First Posted: September 19, 2014
• Study Start: November 1, 2014
• Primary Completion: January 1, 2015
• Study Completion: January 1, 2015
• Last Updated: October 16, 2017

Record last verified: 2017-10

Locations

NL (1)